Archive for the ‘Breads’ Category

Tasteful Tuesday: Three Indulgent Scone Recipes

Tuesday, August 27th, 2019

The following three scone recipes are some of our favorites because of how indulgent they are. Whether you’re in the mood for something sweet or want to make dessert part of your breakfast (or brunch!), one – or all – of these recipes will do the trick.

Mocha Scones

For a rich, chocolatey treat during the day,
we highly recommend these.

White Chocolate Raspberry Scones

A blend of creamy chocolate and berries – these scones
are as pretty as they are tasty.

Pumpkin Scones with Spiced Glaze

We have yet to find a better pumpkin scone recipe
than this one from the Brown Eyed Baker.

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Tasteful Tuesday: Blueberry Gingerbread

Tuesday, July 23rd, 2019

Blueberries are a Maine summer staple – there are few recipes they cannot be added to. Plus, blueberries are quite tasty all on their own.

Today we’re putting a spin on our Old-Fashioned Gingerbread Recipe by adding blueberries – we hope you enjoy.

What you’ll need:

  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 1 egg
  • 1 cup molasses
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1 cup hot water
  • 1 1/2 – 2 cups fresh or frozen blueberries
  • 1/3 cup powdered sugar, if desired

Directions:

  1. Preheat oven to 350°F. Grease and flour one 9-inch square baking pan.
  2. Cream together the sugar and butter. Add the egg, beating well. Mix in the molasses.
  3. Sift together the flour, baking soda, salt, cinnamon, nutmeg, ginger and clove. Add to creamed mixture, then pour in the water. Mix well.
  4. Add in blueberries and slowly stir until incorporated. Pour into baking pan and bake for 50-60 minutes. Cool in the pan, sprinkle with powdered sugar if desired. Serve and enjoy!

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Tasteful Tuesday: Strawberry Bread

Tuesday, April 30th, 2019

This recipe is perfect for getting a taste of summer no matter the season; especially when summer is almost in sight but it’s still cool enough to bake bread (so, now!). You can use fresh or frozen (and thawed) strawberries, and while this particular recipe calls for the bread to be baked in a bundt pan, it can be made in two loaf pans if you prefer (just decrease baking time by 20-25 minutes). Finally, if you prefer to avoid extra oil in your baked goods, applesauce makes a great substitute for vegetable oil.

Strawberries | Flickr user Sharon MollerusWhat You’ll Need:

  • 3 cups fresh strawberries
  • 2 1/2 cups white sugar, divided
  • 3 1/8 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups vegetable oil
  • 4 eggs, beaten
  • 1 teaspoon vanilla extract
  • Directions:

    1. Preheat oven to 350° F. Butter and flour one 9 or 10 inch Bundt pan.
    2. Slice strawberries and place in medium-sized bowl. Sprinkle with 1/2 cup sugar, and set aside while preparing batter.
    3. In a large bowl, combine remaining sugar, flour, cinnamon, salt and baking soda; mix well.
    4. Blend oil, eggs and vanilla extract into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Add batter to pan.
    5. Bake in preheated oven  for about 70 – 75 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan on wire rack for 10 minutes. Turn out of pan and allow to cool before slicing. Lightly dust with powdered sugar or serve with whipped cream.

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